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	<title>Island Chef &#187; meat &amp; poultry</title>
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	<link>http://www.islandchef.ca</link>
	<description>stories, recipes &#38; advice from celebrated vancouver island &#38; gulf island chefs</description>
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		<title>beef short ribs in red wine curry</title>
		<link>http://www.islandchef.ca/2011/01/beef-short-ribs-in-red-wine-curry/</link>
		<comments>http://www.islandchef.ca/2011/01/beef-short-ribs-in-red-wine-curry/#comments</comments>
		<pubDate>Tue, 11 Jan 2011 14:27:57 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[entrees]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[curried beef short ribs]]></category>
		<category><![CDATA[Vikram Vij]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4192</guid>
		<description><![CDATA[We made this recipe for curry night which is every Tuesday night at Rock Salt Restaurant and Cafe.  Our chefs &#8216;borrowed&#8217; it from Vikram Viji&#8217;s great new cookbook &#8211; Vij&#8217;s Indian cuisine. 2 Tablespoons ghee or butter 1/4 cup canola oil 1 Tablespoon cumin seeds 1 pound onions (finely chopped) 10 cloves garlic -minced 1 [...]]]></description>
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		<title>huraches</title>
		<link>http://www.islandchef.ca/2011/01/huraches/</link>
		<comments>http://www.islandchef.ca/2011/01/huraches/#comments</comments>
		<pubDate>Sat, 08 Jan 2011 22:13:05 +0000</pubDate>
		<dc:creator>Berenice Balbuena</dc:creator>
				<category><![CDATA[entrees]]></category>
		<category><![CDATA[international]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick breads]]></category>
		<category><![CDATA[hurache recipe]]></category>
		<category><![CDATA[mexican food]]></category>
		<category><![CDATA[Rock Salt Restaurant and Cafe]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4185</guid>
		<description><![CDATA[Huarache is a popular Mexican dish consisting of an oblong, fried masa base, with a variety of toppings.  The name &#8220;Huarache&#8221; is derived from the shape of the masa, similar to the popular sandals of the same name.  We sometimes serve these at Rock Salt Restaurant and Cafe on Mexican night which is every Saturday [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>split pea soup</title>
		<link>http://www.islandchef.ca/2011/01/pea-soup-with-ham-hock/</link>
		<comments>http://www.islandchef.ca/2011/01/pea-soup-with-ham-hock/#comments</comments>
		<pubDate>Sat, 08 Jan 2011 00:13:32 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[chilli, soup, stew]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4147</guid>
		<description><![CDATA[serves 6-8 1 smoked ham hock 2 bay leaves 2 cups (500 mL) split yellow peas 12 cups (3 L) water 1 onion, diced 2 cups (500 mL) carrots, peeled and diced 1 celery stalk, diced 2 Tbsp (30 mL) minced garlic 1 Tbsp (15 mL) chopped fresh sage salt and pepper to taste chopped [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>pan fried duck breast</title>
		<link>http://www.islandchef.ca/2010/12/pan-fried-duck-breast/</link>
		<comments>http://www.islandchef.ca/2010/12/pan-fried-duck-breast/#comments</comments>
		<pubDate>Sat, 11 Dec 2010 21:40:26 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[celebrations]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[Bill Jones]]></category>
		<category><![CDATA[Deerholme Farm]]></category>
		<category><![CDATA[Recipe duck breast]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=4035</guid>
		<description><![CDATA[Serves 4 4 duck breast 1 clove garlic, chopped 1 Tbsp (15 mL) rosemary, chopped 1 Tbsp (15 mL) olive oil sea salt and pepper to taste Place the duck breast on a cutting board. Remove any veins or membrane from the underside of the duck breast. Flip the breast over and lightly score the [...]]]></description>
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		<title>beef stock</title>
		<link>http://www.islandchef.ca/2010/12/beef-stock/</link>
		<comments>http://www.islandchef.ca/2010/12/beef-stock/#comments</comments>
		<pubDate>Tue, 07 Dec 2010 00:53:39 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[chilli, soup, stew]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3937</guid>
		<description><![CDATA[4 lbs (about 2 kg) beef bones (shank is best) Salt and pepper 2 cup (500 mL) onion, peeled and chopped 1 cup (250 mL) carrot, peeled and chopped 1 cup (250 mL) celery, chopped 4 Tbsp (60 mL) mixed fresh herbs (rosemary, sage, marjoram) Cold water to cover bones Rinse bones under cold water [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>chicken stock</title>
		<link>http://www.islandchef.ca/2010/12/chicken-stock/</link>
		<comments>http://www.islandchef.ca/2010/12/chicken-stock/#comments</comments>
		<pubDate>Tue, 07 Dec 2010 00:52:02 +0000</pubDate>
		<dc:creator>Bill Jones</dc:creator>
				<category><![CDATA[chilli, soup, stew]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3944</guid>
		<description><![CDATA[4 lbs (about 2 kg) back and neck bones 2 cups (500 mL) yellow onions (peeled) 1 cup (250 mL) medium carrots (peeled) 1 cup (250 mL) celery handful fresh herbs (sage, rosemary, marjoram, etc.) 2 cloves garlic, peeled 1 tsp. (5 mL) salt Place bones in a pot or large bowl, cover with water [...]]]></description>
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		<title>chicken confit</title>
		<link>http://www.islandchef.ca/2010/11/chicken-confit/</link>
		<comments>http://www.islandchef.ca/2010/11/chicken-confit/#comments</comments>
		<pubDate>Wed, 24 Nov 2010 20:44:03 +0000</pubDate>
		<dc:creator>Jonathan Pulker</dc:creator>
				<category><![CDATA[celebrations]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[meat & poultry]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[Chef Jonathon Pulker]]></category>
		<category><![CDATA[Chicken Confit]]></category>
		<category><![CDATA[confit]]></category>
		<category><![CDATA[duck confit]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3847</guid>
		<description><![CDATA[Confit preparations originated as a means of preserving meats without refrigeration.  This recipe works as well with duck or goose. 6 free range chicken legs and or wings 1 liter rendered duck fat 1/4 cup coarse sea salt 3 cloves garlic fresh thyme sprigs 2 bay leaves Rub the legs with the salt mixture, and [...]]]></description>
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